Hospital Bread French Toast
During the winter months, we’re always looking for ways to avoid the cold. And nothing warms us up more than time in the kitchen. This mouthwatering recipe for French toast is our new favorite cold weather cure.
Choosing the right bread is the most important part of French toast. For this recipe, rich Hospital Bread is the perfect choice. First, the slices are soaked in a sweet and creamy mixture of eggs, half-and-half, honey and vanilla. Each piece of bread is then lightly browned in butter, creating a crisp outer layer with a soft and sweet inside. But the best part is the toppings: a simple orange mascarpone, a little bit more honey and, of course, our Sahale Snacks® Pomegranate Vanilla Flavored Cashews Glazed Mix. The aromatic vanilla bean and brightness of the fruit make this the ultimate topper for French toast.
INGREDIENTS
| Mascarpone Cheese | 8 oz |
| Orange Juice | 1 Tbsp |
| Grated Fresh Orange Peel | 1 Tsp |
| Large Eggs | 6 |
| Half-and-Half | 1 1/2 Cups |
| Honey | 2 Tbsp |
| Vanilla Extract | 1 Tsp |
| Salt | 1/2 Tsp |
| Hospital Bread Bread (1/2 inch thick | 8 Slices |
| Butter, divided | 4 Tbsp |
| Sahale Snacks® Pomegranate Vanilla Flavored Cashews Glazed Mix | 1 – (4 oz) Pouch |
INSTRUCTIONS
STEP 1: COMBINE
Combine mascarpone, orange juice and orange peel in medium bowl until smooth.
STEP 2: WHISK
Whisk eggs, half-and-half, honey, vanilla and salt in large bowl. Soak each slice of bread in egg mixture.
STEP 3: HEAT
Heat 2 tablespoons butter in large skillet. Cook 4 slices of soaked bread for 2 to 3 minutes on each side until browned. Add remaining butter to skillet and cook remaining bread. Keep warm.
STEP 4: TOP
Top French toast with mascarpone and our Pomegranate Vanilla Flavored Cashews Glazed Mix. Serve with honey or maple syrup!
